wine classifications

February 18, 2011

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There are four main classifications of wine: LIGHT BEVERAGE (natural still wines) are wines that generally have an alcoholic content of less than 14% and includes red and white Bordeaux, Burgundy, Alsatian, Rhine, Moselle, Italian, Spanish, Portuguese, Hungarian, Chilean, Australian, American, South African, etc. wines. SPARKLING wines generally have an alcoholic content of less than 14% and include Champagne, sparkling Burgundy, Asti Spumanti, Sekt, vin mousseux, etc. FORTIFIED wines generally have an alcoholic content between 14 and 24 per cent and include Sherry, Porot, Madeira, Marsala, M laga, etc. AROMATIZED wines generally have alcohol contents ranging between 15.5 and 20 percent. Vermouth and quinined wines are examples.